Strawberry Crackle Salad

 

Strawberry Crackle Salad

Ingredients

2 cups crushed pretzels (use salted or unsalted, based on your preference)

1 cup pecans, roughly chopped

1 cup packed brown sugar

1 cup unsalted butter, melted

4 cups fresh strawberries, sliced

2 packages (8 ounces each) cream cheese, softened to room temperature

3/4 cup granulated sugar

2 teaspoons pure vanilla extract

1 container (16 ounces) whipped topping (like Cool Whip), thawed

Instructions:

Prepare the Pretzel Crunch:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium mixing bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Pour the melted butter over the mixture and stir until everything is evenly coated.

Spread the mixture out on the prepared baking sheet in an even layer.

Bake for 8–10 minutes, or until the mixture is bubbling and golden. Remove from the oven and allow it to cool completely. Once cool, break the mixture into small, bite-sized pieces.

Make the Creamy Layer:

In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Gently fold in the cool whip until just combined, being careful not to deflate it.

Cover the bowl and refrigerate the cream mixture until you’re ready to assemble the salad.

Assemble and Serve:

When ready to serve, spoon the creamy mixture into your serving dish. Top generously with sliced strawberries and the cooled pretzel crunch.

Mix the salad just before serving so the pretzel topping stays crunchy. Garnish with additional pretzel pieces on top for extra texture, if desired.